If you like the natural sweet flavour of butternut pumpkin, you'll love this risotto! It is so creamy and full of flavour! Great as a sidedish or main course.
Loved this! So delicious and flavorful, especially once the parmesan has been added. Peeling and chopping butternut squash is a pain. Here's my suggestion - simply cut the squash in half and remove the seeds with a spoon. Then, place (peel down) on a baking sheet and bake at 400 for 40-45 min, or until the squash is tender. Then, just scoop out the squash and voila! easy puree! - 15 Oct 2008 (Review from Allrecipes USA and Canada)
This was delicious! I will be making this over and over again. A tip if you are short on time or don't want to spend the time cooking/cuting/mashing a fresh butternut squash: you can substitute a 10 oz. box from the freezer section with the same results. It is alread pureed, just pop it in the microwave to have it at a hot temperature and then add it in two batches (half in the beginning, half toward the end). This was soooo good. Thanks Ms. Chef! - 24 Feb 2008 (Review from Allrecipes USA and Canada)
Wow, I really loved this risotto! I do have to say that I chopped my squash and cooked it before peeling as someone recommended and completely regretted it. I was chopping off squash skins for like 30 minutes. Fortunately, this is the most delicious thing I've eaten in quite some time. Taking another reviewer's advice, I only used 3 cups of chicken broth and it was perfect. Thanks for the recipe! - 28 Jan 2008 (Review from Allrecipes USA and Canada)